With big fluffy curds of tender scrambled egg and loads of briny crab meat, this flavorful Crab Omelette or Kanitama makes for a protein-packed side, and it can be served atop a bowl of rice for a tasty lunch.
Mix the dashi, mirin, soy sauce, and potato starch in a small bowl until the starch has dissolved and set it aside.
Heat an 8-inch omelette pan over medium and add the oil and minced scallion stems. Saute these until they are translucent and cooked through (about 2 minutes).
Add the crab and continue sauteeing until the crab is hot (about another minute).
Add the beaten egg and let it cook undisturbed for about 20-30 seconds. Give the egg a gentle stir to break up the cooked egg at the bottom of the pan into big curds.
Keep stirring it periodically until the egg is no longer runny, but it's still wet. Stop stirring and let the egg continue cooking until it's your desired doneness, and transfer the crab omelette to a plate.
Wipe out any bits of egg in the pan and return it to the stove. Give the sauce ingredients another stir and pour the mixture into the pan.
Turn up the heat to high to bring it to a boil while stirring it constantly. The sauce is done when it has thickened.
Pour the sauce over the Kanitama and garnish with mitsuba and yuzu zest.